No one can get enough of these beautiful Macarons and I really enjoy making them. Especially Hazelnut Macarons! I like to use bittersweet chocolate to make chocolate ganache, it balances the sweetness of macarons. If you aren’t a big fan of chocolate ganache these go very well with salted caramel filling too.
For Hazelnut Macarons
125 g hazelnut flour
175 g confectioners’ sugar
105 g egg whites
75 g superfine sugar
1/8 teaspoon cream of tartar
pinch of salt
brown color (optional)
Line parchment paper on 3 baking sheet, set aside.
Place confectioners’ sugar and hazelnut flour in a food processor and pulse about a minute, until very fine powder forms. Sift into a medium bowl. Set aside.
Place egg whites in the bowl of your Kitchen Aid mixer fitted with a whisk attachment. Add cream of tartar and salt. Beat on medium speed (speed 4) until foamy. Increase speed to medium high speed (speed 8) until soft peak foam. Reduce speed to low, slowly add sugar. Increase speed to high, and whisk until stiff peaks foam, about 7 minutes. Add color and continue beating for 1 more minute.
Shift one third of flour mixture over whites, and fold until combine. Repeat with two more additions, fold until mixture is smooth and shiny.
Spoon the mixture into a pastry bag fitted with a medium round tip (I used wilton # 12).
Pipe small rounds with the bag perpendicular to the baking sheet. You’ll need to develop a rhythm that works for you so that your macs are similar in size. I like to count 1, 2, 3 then release pipe. Tap the bottom of the pan a few times on the work surface to flatten the tops and release trapped air.
Adjust oven rack to middle position and preheat oven to 300 degree F.
Let stand at room temperature until the tops are no longer sticky to the touch, about 30 minutes to one hour (depends on humidity in your house).
Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 18 minutes.
Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack with the parchment paper to cool completely.
Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Bittersweet chocolate hazelnut ganache:
200 g bittersweet chocolate
100 g heavy cream
1 tablespoon (15 grams) unsalted butter
50 g Nutella
Place the finely chopped chocolate in a heatproof bowl.
In a small saucepan, bring the cream to the boil and pour it over the chocolate.
Set aside for 2 minutes, then stir, starting from the middle, until the chocolate is melted and incorporated with the cream. Add butter and Nutella, stir until well incorporated. Refrigerate until the ganache firms up.
Match the macaron shells up so they have partners of similar size. Upturn one shell of each pair of macarons.
Spoon the ganache into a piping bag fitted with a medium round nozzle. Pipe a little ganache onto the center of each upturned macaron. Sandwich it together with its partner.
Keep refrigerated in air tight container. Makes 30-35 macarons.
Recipe adapted from Hazelnut Macarons with Hazelnut Chocolate Ganache